Apricot Dijon Salmon And Broccoli Food

APRICOT DIJON SALMON AND BROCCOLI

Apricot Dijon Salmon and Broccoli image

This Apricot Dijon Salmon and broccoli is an easy, excellent one-pan salmon meal. The sweet and savory apricot glaze makes the salmon juicy and flaky.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 20m

Number Of Ingredients 12

Ingredients

1/4 cup apricot preserves
1 Tbsp unsalted butter
1 Tbsp honey
1 1/2 Tbsp dijon mustard
2 lb salmon filet (cut into 6 equal portions)
1/2 tsp sea salt
1/4 tsp black pepper
1 1/2 lbs broccoli (cut into medium florets)
2 Tbsp olive oil
1/2 tsp sea salt (or to taste)
1/4 tsp black pepper (or to taste)
1 Tbsp Chives or green onion, chopped (to garnish)

Steps:

Preheat Oven to 450˚F. Line a large baking sheet with parchment paper or silpat.
Place broccoli florets on lined baking sheet and toss with 2 Tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Roast broccoli by itself at 450˚F for 5 minutes to soften, since broccoli needs a little more time to cook than salmon then remove from oven.
Meanwhile, in a small saucepan, combine all glaze ingredients, bring to a simmer and cook 1 minute then remove from heat and set aside.
Push broccoli to the long sides of the baking sheet and arrange salmon (skin-side-down) in the center, leaving a little space between each filet. Season salmon with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Divide glaze evenly between each filet, spreading to coat the top and sides. Bake uncovered at 450˚F for 6-10 minutes*, or until flakey and just cooked through.

Nutrition Facts : Calories 326 kcal, Carbohydrate 11 g, Protein 33 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 551 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

APRICOT DIJON GLAZED SALMON

Apricot Dijon Glazed Salmon image

Salmon baked in an apricot dijon glaze with ginger and lime.

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

4 (6 ounce) salmon fillets
1/4 cup apricot preserves/jam
1 tablespoon grainy mustard
1 tablespoon dijon mustard
1 tablespoon low sodium soy sauce (or tamari fro gluten-free)
1 tablespoon lime juice
2 teaspoons ginger, grated
2 teaspoons garlic, grated

Steps:

Place the salmon on a baking dish, brush with the mixture of the apricot preserves, mustards, soy sauce, lime juice, ginger and garlic and bake in a preheated 400F/200C oven until the salmon just starts to flake easily, about 10 minutes.

Nutrition Facts : Nutrition Facts Calories 286, Fat 10.9g (Saturated 1.5g, Trans 0), Cholesterol 75mg, Sodium 295mg, Carbs 15g (Fiber 0.5g, Sugars 9g), Protein 35g Nutrition by

APRICOT-DIJON CHICKEN

Apricot-Dijon Chicken image

Make and share this Apricot-Dijon Chicken recipe from Food.com.

Provided by RecipeNut

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup apricot preserves
2 tablespoons ketchup
1 tablespoon Dijon mustard
1/2 teaspoon ground ginger
4 boneless skinless chicken breasts (6 ounces each)
1/4 cup toasted hazelnuts, chopped
6 ounces long grain and wild rice blend
1 tablespoon olive oil

Steps:

Heat oven to 400°. Spray a baking dish with nonstick cooking spray.
Whisk together the apricot preserves, ketchup, mustard and ginger. Reserve 1/4 cup of the mixture.
Place chicken in the prepared baking dish and spread the remaining apricot mixture over the top. Bake at 400° for 20 to 25 minutes or until internal temperature reaches 160° on an instant-read thermometer.
Make rice following package directions, using the olive oil.
To serve, sprinkle the hazelnuts over the chicken breasts and stir the reserved apricot mixture into the cooked rice.

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